News — Spice
Brining with Organic Spices
Brining is an old technique that is used for preservation, tenderizing and flavoring. Essentially, the process of osmosis helps proteins retain its moisture during the roasting process. This is especially helpful when you’re doing a large roast like pork loin or turkey. You can either do wet or dry brines - but a wet...
How To Make Spiced Syrup
Have you ever tried making your own spice syrup? It’s very easy to make and versatile to use - squirt some in soda water to make Italian soda, add it to your coffee for a holiday treat, or drizzle some on vanilla ice cream for a sultry touch! You can use any spice, but...
Spiced Jams and Jellies
Jams and jellies are ancient preservation methods that are still appreciated today, and with good reason – it’s easy to make and stores so well! But the simplicity can get boring at times, and younger generations of producers are creating exotic and delicious combinations to mix things up (Grapefruit and smoked Salt) Limetta Marmalade Blueberry Bourbon...
Made with Spicely: MISSION: HEIRLOOM
We're happy to announce the opening of MISSION: HEIRLOOM, a grain-free restaurant in Berkeley, CA. Here's what Kate from MISSION: HEIRLOOM has got to say: "Mission: Heirloom is a multi-platform food company that provides inspired, nutrient-dense meals for delivery and at our soon-to-open cafe in Berkeley. We are above and beyond...
Cooking with Fenugreek
Fenugreek is a plant with yellow and white flowers that somewhat resembles alfalfa. Both its leaves and seeds are edible, and the latter, which are small, yellow and cuboid-shaped, can be used either whole or ground. Fenugreek adds a nutty, caramel-like taste to food. Most often used in Indian cuisine, it is a common...
Made With Spicely: JUICE RANCH
We're very excited to introduce JUICE RANCH, an organic juicery in Santa Barbara, California. Juice Ranch's philosophy is that juice is medicine. Each 17 oz. glass bottle has up to 4 pounds of raw 100% organic produce. They use a hydraulic press which applies 16 tons of pressure to gently extract the juice...
A Matter of Thyme
Thyme plays a vibrant role in the Mediterranean Diet, is a primary ingredient in the Middle Eastern spice blend za’atar and was one of the most widely used spices by Julia Childs in Mastering the Art of French Cooking, including her famous boeuf bourguignon. With a slightly lemony aroma and a mildly pungent flavor,...
Cooking with Spices Instead of Salt
Reducing your sodium intake doesn’t mean you have to give up flavor. Replacing salt with spices and herbs is an excellent and healthful way to enhance every meal. In fact, most people who make the switch find that they get way more satisfaction from food once they divorce themselves from the salt shaker...
Made With Spicely: RFD's Mediterranean Bowl
Real Food Daily is Southern California’s premiere organic plant-based restaurant serving a quality, authentic, creative and nutritionally balanced menu, with locations in Santa Monica, West Hollywood, Pasadena and LAX (the first ever plant-based eatery in an airport in 2013!). RFD's food is made from certified organic vegetables, fruits, whole grains and high quality natural...
The Small & Mighty Flaxseed
Don’t let this tiny seed’s size mislead you. Derived from the flax plant, an annual herb believed to have originated in Egypt, flaxseed boasts countless potential health benefits and has been ingested and revered for its nutritional properties for centuries. Flaxseed boasts a whole list of purported health benefits, but three key properties, in...
Made With Spicely: LITTLE BELGIANS
Since we launched our wholesale page, artisanal businesses big and small have been partnering with us. One of these new partners is LITTLE BELGIANS, an artisanal cookie company founded in Berkeley, California in 2013 by Evy Ballegeer. They specialize in speculoos: arguably, the most popular cookie in her native Belgium. It’s thin, crunchy,...
Made With Spicely: TROU NORMAND
We are excited to announce that one of our culinary customers, TROU NORMAND in San Francisco, is now open! TROU NORMAND is named after the Norman tradition of drinking Calvados (apple brandy) as a palate cleanser, and the restaurant itself is a celebration of great food and drink. Chef Salvatore Cracco transforms the venerable...
The Flavors Of Za'atar
Za'atar (also spelled zaatar) seasoning is a blend of dried herbs, sesame seeds, sumac and salt. It is a traditional, historic and cultural staple of cuisine in the Middle East. Far and away one of Spicely's biggest sellers, za'atar has deep roots in culinary history. Dating back to the 13th century,...
The Vanilla Orchid
The Vanilla Orchid There are three species of vanilla, all of which grow from a perennial climbing orchid, vanilla planifolia, vanilla tahitensis, and vanilla pompona. All three species originate from the orchid v. planifolia, which is native to Mesoamerica and was used by the Aztecs. In the 1520s Spanish conquistador Hernán Cortés attempted to bring vanilla back...
Cinnamon & True Cinnamon
Cinnamon is harvested from the bark of Asian evergreen trees that are 25 years or older. There are two types of tree bark that can be used, cinnamon (cinnamomum verum) and cassia (cinnamomum aromaticum). Both have similar flavors but can be distinguished when tasted in comparison. Cassia is commonly referred to as cinnamon or Saigon...
Sumac: Sweet & Lemony
Sumac powder comes from sun-dried berries of a wild shrub that grows in subtropical and temperate climates like Southern Italy, North America and Africa. The clusters of small red berries (called drupes) that grow on the plant are sought after for their sour taste. After the berries are dried and ground, they become...
Spice Origins: Organic Chili Ancho
The Ancho chile is the dried version of the Poblano pepper. “Ancho” is Spanish for “wide,” and these chiles are usually large, flat and triangular in shape, with a deep red color and wrinkled skin. Ancho chiles are mild to medium in heat and have a sweet, smoky and somewhat raisin-like flavor,...
Turmeric, Ginger's Colorful Brother
Turmeric, part of the ginger family, is a self-propagating rhizome. Turmeric has origins in Indian culture where it was originally used as a dye and later embraced for its medicinal purposes. During medieval times in Europe it was often referred to as "Indian saffron" because it was commonly used to replace saffron, which...
The History of Cardamom